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October 29, 2012

Fajitas

So in an effort to make good on my last post, I made dinner for Kevin last night. I had Saturday and Sunday off of work and it was amazing! We made some changes to the house (that will get posts of its own soon!) and watched the Broncos win! In addition, Ohio State, Arizona, and the Cleveland Browns won! Great football weekend!

Anyway, onto the dinner. Mexican food. That I can do. And I do a pretty darn authentic job...ifidosaysomyself!

Fajitas were the name of the game (in case you couldn't tell with my criptic blog post title) and there were yummy! I actually attempted to take pictures with my camera phone so forgive me!

First you start before the Denver game and get your hubby to pour you a glass of wine (This is an important first step unless you are preggers!)

Then you grab your meat and marinate it. I used Milanasa. (You could use skirt steak too) It is a thin cut of meat. If I wanted to be really authentic I would have gone to a Mexican Butcher and gotten it cut properly, but for a Sunday night, Wal-Mart will have to do!

Here is a special secret about marinating meat. Marinate it at room temperature instead of in the fridge. It happens faster. 20-30 min and you are good to go!

Then you cook it, sit it to the side, cook your vegetables and then for good measure add the meat for the last little bit (to make sure that meat is still warm!)

Make some Guacamole and have cheese on hand. Add it all to a warmed tortilla and add some sour cream and you are good to go!

For the steak:

1 tablespoon of lime juicec

1 teaspoon granulated garlic

2 teaspoons cumin

1/2 teaspoon paprika

1/2 teaspoon chili powder

2 teaspoons salt

3 tablespoons vegetable oil

2 1/4 pounds steak trimmed of fat (Milanasa has no fat to trim!)

For serving:

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 tablespoon oil

Pinch of salt

Flour tortillas, warm

Sour cream

Shredded Cheese

Guacamole: Remove avocado from skin and mash with a fork in a bowl. Then add a splash of lime juice, a dash of salt, and some diced tomato. Mix with the avocado and you got it!

Directions:

In a small bowl, whisk together garlic, cumin, paprika, chili powder and salt. Stir in oil and lime juice to make a paste. Rub steak with paste and place in a baking dish. Let sit at room temperature for about 20-30 minutes.

Preheat a skillet over high heat. Grill the steak for 2-3 minutes each side. Milinasa is so thin cut that it takes a minute on each side, but I don't want any of you eating undercooked meat. Use your judgement... Then, transfer the steak to a cutting board and let sit.

Toss the peppers, oil, and a pinch of salt in that same skillet (the less dishes the better) turning a few times during cooking, until the vegetables are softened.

When steak has rested, about 5 minutes, thinly slice it against the grain on a diagonal.

as much as my husband would not appreciate me saying im glad the broncos won since he is a chargers fan, i am glad they won because it meant lots of points from peyton who i have on my fantasy football. these fajitas look amazing! hows tucson